featured 38282

Kabocha Squash Delight



Kabocha Squash Soup: A Cozy Fall Recipe

Why you’ll love it: Indulge in the sweet and tangy flavors of apple
cider, with a hint of warming ginger and cinnamon, in this creamy and
delicious kabocha squash soup.

Prep time: 15 minutes

Cook time: 1 hour 20 minutes

Total time: 1 hour 35 minutes

Equipment needed: Large pot, sheet pan, immersion blender or
countertop blender

Servings: 8 cups

A bowl of creamy kabocha squash soup garnished with a swirl of cream and chopped herbs, surrounded by slices of bread, parsley leaves, and small dishes of salt and pepper.

Embrace Fall Flavors with Kabocha Squash Soup

Creamy squash soups are a quintessential part of the fall season. (Think of
classic recipes like roasted butternut squash soup and slow cooker pumpkin
soup!) While you can certainly enjoy them year-round, there’s something
special about savoring a warm bowl as the leaves change and the air turns
crisp. This kabocha squash soup perfectly captures those cozy autumn vibes.

Whether you’re familiar with kabocha squash or exploring different squash
varieties, this recipe offers versatility.

What makes this soup special:

  • Cozy Fall Flavors: The sweetness of kabocha squash is perfectly
    balanced with the tartness of apples and apple cider.
  • Customizable Garnishes: Enhance the flavor and presentation by
    adding various garnishes. Consider a sprinkle of cinnamon, a swirl of
    yogurt, or even a touch of bacon.
  • Freezes Beautifully: This soup is ideal for making ahead and
    freezing. It can be reheated for a quick and easy fall dinner.
Whole kabocha squash and a half kabocha squash with the seeds still present.

Kabocha vs. Buttercup Squash

Kabocha squash (also known as Japanese pumpkins) closely resemble
buttercup squash. They’re round, dark green, and may have faint stripes.
Buttercup squash often have a lighter green “cap” on the blossom end. Both
are sweet and slightly dry, making them interchangeable in recipes. So,
don’t worry if you’re unsure which type you have – the soup will still be
delicious!

How to Make Kabocha Squash Soup

Get Started: Preheat your oven to 425ºF (220ºC) and line a sheet pan
with parchment paper.

Prepare the Squash: Wash the kabocha squash and cut it from stem to
end. Scoop out the seeds. Brush the cut sides with oil.

Roast the Squash: Place the squash halves cut-side down on the
prepared baking sheet and roast for about 45 minutes, or until the flesh is
easily pierced with a fork. Flip the squash over and let it cool slightly.

Scoop the Flesh: Use a spoon to scoop out the cooked squash flesh,
discarding the peel. You’ll need roughly 4 cups of cooked squash.

Sauté the Aromatics: In a large pot over medium heat, add oil, onion,
celery, apple, salt, and pepper. Cook for 4-5 minutes, until the apple and
vegetables are softened and the onion is translucent. Avoid browning them.

Simmer the Soup: Stir in the cooked squash, broth, apple cider, and
spices. Bring the soup to a boil, then reduce the heat to medium-low. Cover
partially and simmer for 30-35 minutes, or until the apples and celery are
tender.

Puree the Soup: Use an immersion blender to puree the soup directly
in the pot, or transfer it to a countertop blender in batches. If using a
countertop blender, let the soup cool slightly and vent the lid to prevent
steam buildup.

Finish and Serve: Stir in the half & half (or omit for dairy-free).
If needed, add more broth to adjust the consistency. Ladle the soup into
bowls, add desired garnishes, and serve immediately.

An assortment of ingredients on a white surface, including a whole kabocha squash, apple, celery, onion, spices, broth, olive oil, and cream arranged in separate bowls and cups.
A kabocha squash cut in half with seeds and fibrous pulp removed, displayed on a white surface.
A blue silicone brush applies oil to the cut surface of a halved kabocha squash.
Two whole green squash halves placed side by side on a parchment-lined baking tray.
Two halves of a baked kabocha squash on a baking sheet; one half has the flesh scooped out with a spoon.
Diced onions, celery, and apples sautéing in a pan with visible steam rising.
Chopped onions, celery, and apples cooking in a pan, seasoned with black pepper.
Chopped onions, apples, cooked squash, broth, and spices in a pot, ready to be mixed and cooked.
Close-up of cooked chopped apples floating in a squash soup, not yet pureed.
An immersion blender is blending kabocha squash soup in a black pot, creating a smooth and frothy texture.
A black spoon stirs a pot of creamy squash soup, showing swirls of white liquid on the surface.
A metal ladle scooping up creamy squash soup from a pot.

Make-Ahead Tip

Roast the kabocha squash ahead of time to save time. Store the roasted squash
in the refrigerator for up to 5 days, or freeze it for up to 6 months. Thaw
overnight in the refrigerator before making the soup.

Easy Recipe Variations

  • Dairy-Free/Vegan: For a dairy-free soup, omit the half-and-half or
    substitute it with coconut milk. You can also add more broth for desired
    consistency. Use vegetable broth for a vegan option.
  • Different Squash: Experiment with buttercup, butternut, or even
    pumpkin in place of the kabocha squash.
  • Curried Squash Soup: Substitute the ginger and cinnamon with your
    favorite curry powder for a flavorful twist.
  • Skip the Roasting: If you prefer not to roast, you can cook the squash
    directly in the soup. Peel, halve, seed, and chop the squash into 1-inch
    chunks. Add the squash to the soup when you add the broth and cook until
    soft.
A bowl of creamy kabocha soup garnished with chopped herbs and a swirl of cream, with a spoon dipped into the soup.

Serving Suggestions to Elevate Your Soup

  • Croutons: Crunchy croutons add delightful texture. Try pumpernickel
    croutons or air fryer croutons.
  • Bread: Serve your soup with Parker House rolls or consider homemade
    cheddar cheese crackers.
  • Salad: Complement the fall flavors with a fall quinoa salad or a kale
    salad with apples and golden raisins.
  • Sandwiches: A chickpea salad sandwich or a curried chicken salad
    sandwich are excellent pairings.




Storage & Reheating

Refrigerator: Store leftover kabocha squash soup in an airtight
container in the refrigerator for up to 4 days.

Freezer: For optimal results, freeze the soup before adding the half
& half. Freeze it in freezer bags or airtight containers with the air
pressed out. It will keep for up to 3 months. Thaw the soup in the
refrigerator before reheating. When reheating, stir in the half & half.
The soup is also delicious without it; just add more broth or water for
desired consistency.

Reheat: Warm leftovers on the stovetop over medium heat or in the
microwave. For even heating, microwave for 45 seconds, stir, and continue
heating in 30-second intervals until heated through.

More Squash Soup Recipes to Try

Browse All →

Roasted Butternut Squash Soup

Copycat Panera Autumn Squash Soup Recipe

Butternut Squash Soup with Bacon

Pumpkin Curry Soup (20 Minute Recipe!)

Browse All →

Pin this recipe!

Pin It

Recipe